Preventing Apples From Turning Brown:Brown apples are one of the most vexing culinary problems. When apples that are cut open and turn that unappetizing brown color, they are actually going through the process of oxidation – when the apple’s cells react to the air that they are exposed to.

There are several ways to prevent browning: Brush your apple slices with lemon juice or dip apple slices in lemon-lime soda, such as Sprite or 7UP.

Some Interesting Apple Facts:

The crabapple is the only apple native to North America.

Two pounds of apples make one 9-inch pie.

Apples are grown in all 50 states.

The apple variety ‘Red Delicious' is the most widely grown in the United States with over 62 million bushels harvested annually.

The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony

One of George Washington's hobbies was pruning his apple trees.

Apples are a member of the rose family.

Some apple trees will grow over 40 feet high and live over 100 years.

Apples ripen six to ten times faster at room temperature than if they were refrigerated.

Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage to cells, which can trigger some diseases.

World's top apple producers are China, United States, Turkey, Poland and Italy. China in #1!

The top 5 apple producing states are Washington, New York, Michigan, Pennsylvania and California

Apples are on the “buy organic” list – the”dirty dozen” list of foods to avoid which have considerable pesticide residue.